This year, celebrating looks pretty different from what we’re used to. Passover is usually the busiest time in the restaurant for us. We’re scrambling to cook enough food, busy organizing all of the catering orders and working feverishly up to the last minute to stock the retail area with plenty of extras for last-minute shoppers.
This year, despite these strange circumstances, we want to stay connected and to help our community find a new mode of celebration. Try one of our favorite recipes below, and tune in on Instagram for how to make this and other classics!
Mamaleh’s Flourless Chocolate Cake
Baking just for a few people? Bake the cakes in muffin tins so you have individual portions. You can freeze the extras for another day. Want to be fancy? Swirl a little jam into the batter before baking to add some zip. Having a dairy-free meal? Sub in coconut oil for the butter.
- 4 ounces dark chocolate (ideally 70%)
- 4 ounces butter
- ¾ cup sugar
- 3 eggs
- ½ cup cocoa powder
- Flaky sea salt
- Preheat the oven to 300 degrees.
- Melt the chocolate and butter together in the microwave or using a double boiler.
- Whisk in the sugar and then the eggs.
- Sift the cocoa powder over the batter and whisk until smooth.
- Spray your baking pan lightly with non-stick spray or lightly grease with butter (you can also dust the pan with sugar or line with parchment paper to help the cakes release from the pans).
- Scoop the batter into your desired baking vessel (options include 6-inch round pan, 8-inch square pan, muffin tin or loaf pan).
- Sprinkle sea salt over the top of the batter. Swirl in jam, if you’re using it.
- Bake! The 6-inch, 8-inch and loaf pans should take about 30-35 minutes. Muffin tins should take about 18-20 minutes. You want the center to be shiny but set.
- Let the cakes cool for a few minutes out of the oven.
- For the muffin tin, gently run a knife around the edges of the cups. Tip the pan to release the cakes while they’re warm. For larger cakes, these should cool before attempting to get them out of the pan whole (or just cut pieces right from the pan). The cake is incredibly delicious warm, but also holds really well for several days.
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